The Recipe Box
Strawberry + Tomato Salad with Sizzled Mustard Seed Halloumi
This recipe is from the new cookbook Cook This Book, written by Molly Baz (of Bon Appetit's YouTube fame). With a massive chapter on Salads and Molly Baz's self-proclaimed love for Caesar salads, we had high expectations. The whole family loved it! We will definitely be making it again this summer. It was fresh, flavorful, and unique. Her recipe calls for peaches but we couldn't get our hands on them this early in the season in Maine so we substituted strawberries.
Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout
We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review here. Here's one of our favorite recipes we made. A delicious way to incorporate the iconic Middle Eastern blend, Ras el Hanout, into fresh flavors. We look forward to making this for many cookouts this summer!
Buckwheat, Carrot, Parsnip and Leek Salad with Tahini Poppy Dressing
It’s always a running joke in my family that if I am at the dinner table the amount of veggies need to be doubled. Needless to say I was super excited when my sister and SKORDO co-founder Annie showed me that Sister Pie had a whole section on salads! This Buckwheat, carrot, parsnip and leek salad was no disappointment!
Syrian Za'atar Spiced Vegetables
This recipe is inspired by the Za'atar Spiced Vegetables in The Farmhouse Culture Guide to Fermenting. The minute I read through the book's index I knew this was a must make. Fermented vegetables and za'atar are two of my favorite things. Putting them together was too good to pass up!
Quick Pickled Radishes
Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right!
Warm Roasted Madras Curry Chickpea Salad Lettuce Wraps
After hosting a private event with our member organization, Institute for Family-Owned Business, we’re still salivating over the fabulous food and fun we had! Culinary Instructor Cherie Scott, creator of Mumbai to Maine, demonstrated her unique Warm Roasted Curry Chickpea Salad with Lettuce Wraps after Erin (SKORDO co-founder) showed us how she makes our Madras Curry Powder. This toasted small batch blend is the magical ingredient in this recipe!
Kansas City Barbecue Summer Salad
Our most popular southern barbecue blend is perfect for a summer salad with all the fresh vegetables available in the season. The barbecued chicken ends up slightly sweet with a mustard tang and spicy kick.
Lebanese Fattoush Salad
This is a traditional Lebanese bread salad made with toasted pita bread and mixed greens with fresh vegetables. It is very simple to prepare but provides a unique flavor with the use of ground sumac, a lemony bright berry found on wild sumac bushes in the Middle East and Southern Italy.